The Ultimate Guide to Dry Aging Beef Steaks | By The Bearded Butchers
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- Опубликовано: 29 авг 2023
- In this video, Seth & Scott, the Bearded Butchers, explain the advantages of dry aging beef for 42 days. They discuss the process of dry aging, from selecting the right cuts of beef to cutting, seasoning, and cooking the steaks. They also share their favorite tips for getting the most out of dry aged beef.
In the video, Scott and Seth dry age various pieces of beef in their climate controlled Dryager cabinet for 42 days to produce T-bone steaks, Porterhouse steaks , Chuck Eye steaks, and Flat Iron steaks. After the dry aging process is complete, they cut the beef sections into steaks and cook them over a Breeo fire pit. They season the steaks with their Bearded Butcher Blend seasonings and cook them to perfection. Along with the steaks, The Bearded Butchers cooked Ranch seasoned potatoes in a Lockhart handcrafted skillet.
Overall, dry aging is a process that can significantly improve the tenderness, flavor, and value of beef. If you are looking for a truly special steak experience, dry aged beef is definitely worth trying. Watch the video to see why The Bearded Butchers highly recommend dry aging beef.
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Imagine having these guys as family and getting to eat like this all the time.
Some very lucky people!! I'm jealous!!!😂😂👍
Go find a local cattle farm and buy half or whole cows then you can always dry age the cuts you want.
I don't have to imagine 😎🙌
Work hard and buy some I had my first $90 stake few years ago a4 stake omg you will never have anything better
@jameschristy9966 yeah no way I'd spend $90 on a steak. No matter how much money I have. That's just insane.
The knife work on the flat irons was simply amazing.
You guys are wonderful. I'm amazed that Seth still has all his fingers.
The work that goes into preparing and cleaning a dry aged beef is just pure art.....
One can really appreciate all the different products you guys produce. Not just cattle and hog but bison, lamb, dry aged products, seasoning, among others. Keep up the great work.
Yeah boy
I love watching your videos. How are you interact with your family you guys are a inspiration. Keep up the good work and thank you for everything you do.
Man that looks so good and out of this world. I've never had dry aged and this looks amazing.
For sure give it a try when you get the chance!
it's a completely different cooking and eating experience. When cooking you get a lovely caramel sear on the outside. Unlike a normal steak that effectively boils in all the moisture coming out of it while cooking. Also the flavour of aged beef is so much more intense.
*The Bearded Butchers* Bravo well done, thank-you gentlemen for taking the time to bring us along. GOD Bless.
Our pleasure!
Don't ever rush the work - stay safe and thanks for the tutorials !
Love ❤️ it from breakdown fabrication to food preparation, nothing more special than sharing a meal with family and friends 😋 ❤️ 😊 😀
Couldn't agree more!
Watching your videos is always time well spent. Hungry as hell right now.
😁
There's a certain therapy to watching you guys work, great stuff, keep it going ;)
The knife sheath you guys sell is absolutely awesome! So are you guys's seasonings! Awesome!
Thank you so much, we appreciate your positive feedback! 😊
Wow you guys did awesome! I've tried the flat iron steak not dry aged but it really good. Thanks for the review!
When I retire, I will work for free ! For you guys !!! I always wanted to be a butcher. I worked for a local market when I was 15yrs old. I can cut a Tuna of any size and any fish. Awesome work you guys do.
Love yall's videos.. Wish I lived closer..
Most people have no idea what a butcher has to do to get a piece of meat ready for them! GOOD JOB GUYS
i never understood how they could age beef and not have it spoil at the same time. there are some dark edges left after the cut and trim; i wonder if consumers have to waste that part. i love watching u guys cut meat. u make it look so easy.
Another great video! I just went deep-sea fishing and caught a bunch of red snapper. I ordered a bottle of yawls zesty seasoning for the cookout. It would be cool if you guys did a fishing catch and cook video showcasing your zesty seasoning. I’ve also used the Black seasoning on salmon a few times, it’s off the chain!
Would love to see a joint effort between you guys and Guga Food/Steaks. Two of my favourite channels
Cooked perfect and looks so good! Wish you guys had the bucket of seasoning in stock 😢. Keep the videos coming 🤙🏼
We no longer offer the buckets of seasoning, but you can purchase the 4 lb bag of seasoning on our website! All kinds are currently in stock. We do also sell the empty buckets on our website if you prefer the bucket instead of a bag. beardedbutchers.com/collections/seasoning-sauces beardedbutchers.com/collections/seasoning-sauces/products/empty-bucket-for-4lb-of-seasoning
@@TheBeardedButchers and here I was waiting for the bucket of seasoning to be in stock 😂. I’ll order the bag. Does the shaker come with the bag order too?
Absolutely loved watching this one! I would love to learn more about how they did this process before modern technology to regulate the humidity and temperature
Wait for the right season
Caves
I can just picture Guga saying: "you call this dry ageing? Where's the ketchup, where's the sea urchins, where's the waygu fat?"
I would love to see Guga do a collaboration with these guys
Where's the young boys 🤣
Wow. Amazing as always.
I love binge watching the shit out of your channel. You guys and your business are incredible. Love from Australia.
Thank you so much! Take care.
Quick note, it was great meeting you at the lake last weekend and keep up the great videos. Hope you enjoyed your time with the family
We sure did, thank you!
Excellent.
Keep up the good work fellas.
Thanks, will do!
I think your videos are amazing specially the cutting part is very instructive at the same time delicious 👍
Your blessed , mom and dad drive by 👍
I just learned we live about an hour from the shop…the wife and I are planning a trip! So happy! Had no idea!
Awesome, we are looking forward to you making the trip!!
The beat that you started at 3:30 and ended at 4:05 was very nice 👍
I literally have to stop watching these videos before I go to bed because I am always going to bed drooling, keep up the good work guys.
I like a rare... They look like they're cut thin. I like a nice 2" thick cut of Porterhouse or any of them cut 2" thick cooked over wood and then a no-salt butter sear. I can't say qll my trick but nice looking marble. The first longer than normal dry aged Porterhouse I had was in the late 90's at Peter Luger in NYC a damn good steak joint.
Your intuitive knife skills always amaze me!
Outstanding video! Processing plus grilling…wish I were there for the taste test 🤣
Normally think of Chuck for Grind, braise or stew. That Chuck roll looked amazing.
I’m gonna dry age my first steer! Yehawww!!❤
I would love to see these guys make South African biltong. It is vastly different from jerky although dry aging does take a little longer than quick dehydrate jerky has, but the flavour is really intense.
Seth and Scott;Thanks for all the Meat butchering videos.Really enjoyed and Appreciated all the tips it helps us butcher ourselves.Could you guys show different ways to sharpen our butcher knives??
they have. Its older video.
Sure would like to try one of those steaks. You guys make it sound so good. However I cannot afford it. I'll have to take your word about it. Thanks for the video.
Black is my favorite seasoning as well! Gonna try the brock one next !!
We hope you enjoy it!! Definitely let us know what you think 😊
I am a butcher and one day I would like to reach that level, you are too professional. Blessings.🫡🫡🫡🫡🫡
Hello from Cape Town South Africa 🇿🇦 We are big meat eaters!😊
Hello! You're in the right place 👍🏻😊
Freakin love this channel! Love the knife work! When can we start buying the meat on-line?
Maybe some day. There not set up for it at moment. When they get new warehouse built across the road. They might start shipping. They have been testing it out by shipping some bratwursts.
You guys had me LOLing at the pronunciation of WAYGU TAJIMA segment!😂😂 The slow motion and look on Seth’s face is tooooo funny!!!😂😂😂
😂
great vid.... but being from Texas, SPG..... sometimes only salt. but loved how you used seasoning after trying clean first!!!
So amazing! Need to get down to see y'all soon and load up the cooler.
All I can say is "WOW" that looks so good...
Tastes good too!!
Great job love watching learn a lot
So glad!
Just ordered one of those sheaths, excited to have something to protect the edge
Nice, good thing to have!!
These pulls are soooo satisfying
Wow! You need a beer or a glass of wine to go with that yummy steak. Wonderful meals for the meat lover people. Thank you so much for sharing your vlogs. So nice to learn how to cut the beef and how to cook them. More power to you, Bearded Butchers.🥰😋😋
Scott 'n Seth - my swedish meatbulls! Happy New Year❤
Some of the best butchers I've seen but you definitely need my help with cooking the steaks
Lovely work guy's
Thanks!
As a cook I do meat cutting as part of my job, I've worked in several steakhouses where we band saw cut the meat, I've broken down sirloins, filets, chickens, whole fish. I'd love to work for you guys..
Interesting seeing all these gadgets used to dry age these days. Many years ago we would slaughter a cow and hang it by the front legs off our tractor bucket, lift it up and suspend it. This was done in winter where it would usually get to around 0-2deg at nite and maybe 5-10 in the day. 6-8 days later the rear legs would be nearly touching the ground, the meat nicely stretched and aged and ready to be broken up, it worked a treat.
The bearded beef grill masters! I had a dry aged steak some years ago and it was very good. I wish I could reach through the screen and grab a bite. 😁
Awesome video, I would love to try some of your dry aged meat, can't wait for the next video to see what you come up with.
By
Another great video guys! What was the place you did the grilling? Looks like it might be a homestead on the original bison ranch. Looks like a very cool place.
Old cabin they had moved.
Question about the "skin" that forms after aging. I butcher all my own wild game and try to age it somewhere around 10 days. I cut the skin that forms off the meat and discard it. Can you mix the pieces that aren't like leather in with the grind? Is there any taste difference if you do? Thanks for the great videos! Ive implemented many things in my butchering and cant bring myself to take game to processors anymore and I processed 3 elk last season which is quite a bit of work but it pays off all year long.
Those look incredible!
Found this channel about a week ago and purchased the BLACK seasoning and it just arrived in the mail and I'm about to slap it on a ribeye and for the flat IRON I'm doing molasses bourbon with brown sugar..
Can't wait to try !!
How much does it cost you to purchase a whole beef, and how much do you sell it for ( after all cut and packaged... ? Ballpark? Or can you at least tell us the average?
Meaning what's your profit on one whole beef. You mentioned percentages before but what's a ballpark number?
Also I love your packaging white feathered Meats for all your product but you should seriously slap a beard logo on each package because the beard is the brand and the brand is the meat.. but what do I know I just found the channel a week ago. But I would warn you that I become someone addicted. 😂😂.
There not going to say those numbers.
Try par boil the potatoes, make a few slices and put smoked bacon in the slices and then cook as you did!!!!
It’s pretty incredible
Great video. Question on what's the difference between hanging time and dry age time?
There same thing.
great video guys
Thanks so much!
Butter blend Is my go to!
oh hell yeah!!!
got me a 12lb prime strip loin dry aging right now!!
and just cut up another last week , ate 2 and the rest are in the deep freezer lol , when I get more money ima buy more and more and MOARR !!! 🤤
You guys are lucky to have access to that worderful meat all the time. I'd probably eat up all the profit. Thanks Yall!
I have two dry age challenges for you guys. Now it's butchers choice on the cut.
Now if it gets over 1000 likes it would be awesome to see these two animals dried aged.
Venison and bison.
Good job guys!!❤
Good choice Spencer. Thoes flatirons look real good.
Question: how would vacuum sealing and freezing the dry-aged product affect the quality? Do you lose some of the dry-aged flavor by freezing?
No
i work as a butcher and am lucky enough to have a walk in dry age room favourite thing i have done was a Australian MB 6+ Rump Cap or as you call it picanha
If your mouth isn't watering...Awesome video
very helpful
Can you rehydrate the meat that so dryed meat, you trim off can be usable.
Its not just the drying it's the fermentation too.
Its mold. Cant use it.
If trying dry aging at home, could you keep the trimmings and off cuts to use in bone broth?
Can you do a video for us that don’t have a dry age cabinet, how we can vacuum seal and wet age??
They have video on wet aging
You guys can be my butcher anytime What steaks you create!!!!! Awesome!!!
❤ yummy!!!❤
“Yep you fill all the requirements welcome to Oceangate!”
I want to see a Guga foods - bearded butchers colab video. Top notch butchering with top notch cooking.
Fantastic!
Now y’all need an online store for your meat, I would have bought a couple of the tajimi steaks, sorry I know I didn’t spell it right but I’ve had Texas bread wagyu and I can’t tell a difference in marbling or flavor from it and black angus and I’ve never had a 42 day dry aged steak before, it all looks great though you can’t find a Denver steak or flat iron steaks here either
There not set up for shipping yet. Maybe some day.
i was wondering if you guys sell any of those to restaurants. do you guys sell bulk? like more high end restaurants and steakhouses and fancy restaurants and stuff? or is this for individual people? i'm really interested to know
i mean it did say 1Ib... maybe the pricing starts at the pound to set it and it goes from there
Damn they look delicious! What brand of saws do yall? The company I work for we use Biro band saws, and I feel like they tend to drag when cutting some bone in beef.
Butcher boy band saw they use. It’s a very old one
So professional
You are good with the blade.
Ya have to love that dry aged stank! I trust it more than any "wet aged" grocery product. Small business butcher is where we started, its also where we'll end up. Get to know your local butcher.
Is the pelicle edible? Or in other words, will it harm you/make you sick, if you consume it, after cooking of course.
Good job boss.
Good job boss.and god bless😊
Man, these steaks are looking very good! 🥩🥩🥩🥩
Ребята нетровите душу вы молодцы
How did your ranch seasoning taste with some potatoes sprinkled on it?
I love your beared man ❤
What beauty we see the best marble I've seen in meat in years
Yummy yummy thank you
The channel is very good, it has many very interesting things.
The meat looks fantastic.
I only make one criticism, please do not use plastic forks, they have excellent knives but using plastic forks is difficult for me to see if I see people eating barbecue.
I am Argentine and it is difficult for me to see plastic forks for eating barbecue.